Injera

Injera is a sourdough flatbread that forms a central part of Ethiopian and Eritrean cuisines. It is traditionally made from teff flour mixed with water and allowed to ferment, producing a tangy batter that is then poured onto a hot, circular clay griddle called a mitad and baked into a large round sheet. The finished bread is soft and elastic, with a porous, sponge-like texture created by many tiny holes.

The fermentation and teff base give injera its distinctive flavor and aroma. The batter may ferment for one to several days, and the resulting sheet is cooked to a considerable diameter, often serving as both plate and utensil. Injera is typically served with a variety of stews and dishes placed on top or alongside it, such as lentil misir, chickpea shiro, or meat stews like doro wat. Diners tear off pieces of the injera to scoop up the accompaniments.

Variants and nutrition are tied to grain use. Authentic injera that is made solely from teff is gluten-free, though many commercial or mixed-grain versions incorporate wheat or barley to alter texture or reduce cost. Teff is relatively high in protein, fiber, iron, and calcium compared with many other staple grains. In Ethiopian and Eritrean households, injera’s preparation and shared consumption symbolize hospitality and communal eating, underscoring its cultural significance beyond nourishment.